Gluten-Free Crispy Ranch Chicken with Buttery Pasta

Celiac.com 10/19/2024 - If you're looking for a simple, delicious entrée for a special lunch or dinner, this gluten-free crispy ranch chicken with buttery garlic pasta is the way to go. The chicken cutlets are coated in a crunchy Rice Chex (or gluten-free breadcrumbs) crust and seasoned with ranch seasoning, for a bold, satisfying flavor. Paired with a savory gluten-free garlic butter pasta, it's a perfect meal for weeknights or special occasions. 

Ingredients:

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Chicken:

• 6 (6-oz.) chicken breast cutlets
• 6 tablespoons ranch seasoning mix, divided (from 2 [1-oz.] envelopes)
• 3 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided
• 3 large eggs
• ½ cup potato starch or tapioca flour
• 3 cups crushed Rice Chex cereal, or gluten-free breadcrumbs
• 1 cup canola oil, divided
• ½ cup capers

Hot Buttered Gluten-Free Pasta:

• 16 oz. uncooked gluten-free spaghetti
• 6 tablespoons unsalted butter
• 4 teaspoons finely chopped garlic
• 2 cups freshly grated parmesan cheese
• Lemon wedges, crushed red pepper, and chopped dill, for topping (optional)

Instructions:

Prepare the Chicken: 

• Heat oven to 200°F. Pound chicken cutlets to ¼-inch thickness between sheets of plastic wrap or parchment paper. Season with 2 tablespoons of ranch seasoning, 2 teaspoons of salt, and ½ teaspoon of pepper.

Set Up Dredging Station:

• In a shallow bowl, beat the eggs.
• In another bowl, place the potato starch of tapioca flour.
• In a third bowl, mix crushed Rice Chex (or gluten-free breadcrumbs) with remaining ranch seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper.

Coat the Chicken: Dredge each cutlet in potato starch or tapioca flour, shake off excess, dip in egg, then press into the Rice Chex mixture to coat.

Cook the Chicken: Heat ½ cup oil in a skillet over medium-high heat. Cook cutlets 2 at a time with the capers, about 2 minutes per side, until golden brown and internal temperature reaches 165°F. Keep cooked cutlets warm in the oven on a wire rack-lined baking sheet. Repeat with remaining cutlets, adding oil as needed.

Make the Pasta: While cooking the chicken, prepare gluten-free spaghetti al dente, according to package instructions, reserving 1 cup of pasta water.

Prepare the Sauce: In a skillet, melt butter over medium heat. Sauté garlic until golden, about 1 minute or so. Add cooked spaghetti, reserved pasta water, and Parmesan cheese. Stir until the pasta is evenly coated, about 2-3 minutes.

Serve: Divide the pasta into 4 bowls. Slice the chicken cutlets and place on top of each serving. Garnish with fresh dill, crushed red pepper, more Parmesan, and lemon wedges. Enjoy!